1) L-Ascorbic acid sodium salt
L-抗坏血酸钠盐
2) Sodium Vitamin C
L-抗坏血酸钠
3) Sodium L-ascorbyl-2-phosphate
L-抗坏血酸-2-磷酸三钠盐
4) Vc
[英][,vi: 'si:] [美]['vi 'si]
L-抗坏血酸
1.
Using phosphoryl chloride as catalyst, 5,6-O-isopropylidene ascorbic acid was prepared by the reaction of Vc and acetone, then the product was treated with phosphoryl chloride to produce Magnesium L-ascorbate-2-phosphate.
在三氯氧磷催化剂作用下,Vc首先与丙酮反应生成5,6-O-异丙叉-L-抗坏血酸(IAA),再与三氯氧磷发生磷酰化反应合成得到。
2.
The refined konjac meal was used as the carrier, loading sodium diacetate and Vc to produce the rice biological antistaling agent.
利用魔芋精粉作载体,负载双乙酸钠、L-抗坏血酸混合剂,通过正交试验方法研制出大米生物保鲜剂的最佳工艺参数配比A2B4C3,即:魔芋精粉0。
3.
The effects of ozone treatment on Vc and reducing sugar were evaluated in this paper.
分析了臭氧处理对L-抗坏血酸(Vc)和还原糖的影响,试验表明臭氧对于Vc纯品和青椒浆中的Vc有很高的降解率;而对于青椒果实中的Vc则没有影响。
5) ascorbic acid
L-抗坏血酸
1.
Four lipids with different melting point were chosen to encapsulate the ascorbic acid which has shown the influence on dough's rheological property and bread quality.
研究了四种不同熔点的油脂包埋L-抗坏血酸对面团流变学特性,以及对面包品质的影响,通过正交试验研究了包埋L-抗坏血酸的最佳配比。
2.
In this experiment, we use ascorbic acid and palmitate ethylester as reactant, H2SO4 as catalyst to synthesis L-ascorbic palmitate by ester exchange method.
以L-抗坏血酸和棕榈酸乙酯为原料、H2SO4为催化剂,酯交换法合成L-抗坏血酸棕榈酸酯。
3.
In this experiment , ascorbic acid and palmitate etbylester were used as reactants,and H2SO4 as catalyst to synthesize L-ascorbic palmitate by ester exchange method .
以L-抗坏血酸和棕榈酸乙酯为原料,H2SO4为催化剂,酯交换法合成L-抗坏血酸棕榈酸酯。
6) L-ascorbic acid
L-抗坏血酸
1.
Effects of chelating agent on oxidation of L-ascorbic acid;
螯合剂对L-抗坏血酸氧化作用影响的研究
2.
Advances in research of preparing 2-O-α-D-glucopyranosyl- L-ascorbic acid by biological transformation;
生物转化法生产2-O-α-D-吡喃型葡萄糖基L-抗坏血酸的研究进展
3.
Determination of oxidation rate constant of antioxidant L-ascorbic acid in aqueous solution;
抗氧剂L-抗坏血酸在水溶液中氧化反应速率常数的测定
补充资料:L-抗坏血酸钠
分子式:C6H7NaO6
分子量:198.11
CAS号:134-03-2
性质:该品为白色细微结晶体。熔点为218℃(分解)。易溶于水。无嗅,稍带咸味。其水溶液当pH值>6时不稳定,会很快被空气氧化。
制备方法:暂无
用途:该品的作用与抗坏血酸大致相同,用作各种食品的维生素C强化剂,可用于清凉饮料和奶制品。还用在火腿、腊肠等食品中,以保持血色和新鲜度。
分子量:198.11
CAS号:134-03-2
性质:该品为白色细微结晶体。熔点为218℃(分解)。易溶于水。无嗅,稍带咸味。其水溶液当pH值>6时不稳定,会很快被空气氧化。
制备方法:暂无
用途:该品的作用与抗坏血酸大致相同,用作各种食品的维生素C强化剂,可用于清凉饮料和奶制品。还用在火腿、腊肠等食品中,以保持血色和新鲜度。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条